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Make-Ahead Meal: Southwestern Quinoa-Egg Bake

Normally the slow cooker gets all the glory when it comes to make-ahead meals, but bakes and casseroles are just as handy. Egg bakes are extra handy in that they provide a ton of protein to fill you up, are super customizable, and they can be eaten for breakfast, lunch or dinner—or all 3!

The downfall of egg bakes is that they’re so easy to make unhealthy. I’ve seen my fair share of recipes that are loaded with heavy cream, 5 cheeses, bacon and nary a vegetable in sight.

Don’t get me wrong: I’m all for a decadent, bacon-filled strata or breakfast casserole. But if you’re going to eat it throughout the week, might as well make it something that will include some nutrients.

Adding in lots of veggies is a great place to start. Use a good fat—such as olive oil or a buttery spread like I Can’t Believe It’s Not Butter—to sauté and soften up the veggies a bit before adding them into the eggs. They’ll cook even more in the oven and become incredibly tender. Cooked salmon could also be mixed in to add even more flavor as well as EPA/DHA omega-3s. (I Can’t Believe It’s Not Butter contains ALA omega-3s.)*

If you’re doing breakfast (or breakfast for dinner), add some turkey bacon or sausage, and whole-wheat toast with a plant-based buttery spread, to serve on the side. When I’m reheating an egg bake for lunch or dinner, I usually serve it with quinoa and a salad, but this time I figured I’d try putting the quinoa right in the actual bake. I was skeptical of this method, but it totally works! Putting the quinoa in the baking dish first helps it form a nice crust—similar to quiche, but not as heavy. The quinoa also adds protein and fiber, so the bake is more substantial and filling—meaning you can squeeze even more meals out of it.

Since this is a Southwestern flavor profile, avocado (another good fat) is a perfect add-on. If you don’t do dairy or you’re trying to reduce saturated fats, omit the cheese and you won’t even notice with the creaminess of the avocado. You can also substitute eggs for tofu for an easy vegetarian option.

To package up the leftovers, wrap individual slices in foil (a layer of plastic wrap inside keeps it from drying out), or in containers in the fridge. Keep refrigerated 5 days, then reheat for 10 to 15 minutes in the oven, or microwave for a couple minutes. It will also keep in the freezer, but I recommend going the plastic wrap + foil route if you do that.